溜醸造に關與する細菌の研究(第1報) : Amylase生産菌に就て

概要

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A comparative study aws made on the starch liquefying power of 17 strains (Table 2) found in Tamari-shoyu.One strain (No. 139) which posseses an extremely high liquefying power has been found to be a new species, and its diagnosis is as follows : Bacillus tamaridiastaticus n. sp.Short rods : 0.96〜1.4×1.5〜3.0 μ, with rounded ends, occurring singly, sometimes in pairs. Motile with lophotricous flagella. Gram-positive.Spores : elliptical, 0.8〜1.2 μ, contral. Gelatin : Liquefaction.Agar colonies : Cretaceous, bluish-green to bluish-white by transmitted light. Contoured, butyrous, viscid.Broth : Slight turbidity persistent, with a fragile pelicle.Potato : Growth wrinkled, grayish white.Litmus milk : Almost not coagulated, peptonizing alkaline.Indol not formed. Nitrit : not produced from from nitrate. No H_2S produced.Ammonia produced. Acid from arabinose, sucrose, xylose and glucose (?).No acid from ethanol, fructose, galactose, glycerine, inulin, lactose, maltose, mannitol, mannose, raffinose, ramnose and starch.Optimum temperature 37℃. Optimum pH 6.0〜6.5.Amylase, maltase and protease produced.
社団法人日本生物工学会の論文
1952-05-15